First introduced in 1924, the Old Hickory® knives are the most venerable product line still in active production. The Old Hickory® knives feature a hardwood handle secured with brass compression rivets to 1075 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory® has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.
USE & CARE
Please note that the Old Hickory knives are made with carbon steel. We have been making Old Hickory since the early 1900's. Carbon steel knives require extra care to prevent rusting and oxidation of the surface. Old Hickory should not be placed in a dishwasher or allowed to soak in a sink. We recommend cleaning the blade with a damp sponge or cloth and dry thoroughly. Some people go a step further and apply a light coating of vegetable oil to the blades surface. If your blade shows signs of rust, use some steel wool to remove it and then apply some oil to the blade. To keep the blade razor sharp, use a honing steel, sometimes referred to as sharpening steel, or sharpening stick. After years of use, the steel blade will develop a patina, a darkening which is desirable and an indication of its age. Old Hickory knives are durable and affordable, but do require special care.
For actual butchering/ breaking beef, it is a little too thick. But it is cool.
I use this for cutting up large slabs of ribs and unsliced bacon. The carbon steel is easy to sharpen and will last.
I inherited an Old hickory with a 6-inch blade for my grandpa. I was impressed with the knife so I did some research and found out that they make one with a 14 inch blade. I do not possess the vocabulary to describe how much I love this knife or how sharp it is you should get one
This knife is fucking awesome! It’s like a goddamn machete that I can use to break down whole animals and cut thru spines and shit. Buy it you heathens